Evening
White bean and tomato stew with bread
Store-cupboard the whole way down, and it tastes like it took longer.
VeganServes 410 minutes to prepare, 35 to cook
What goes in
- Tins of cannellini beans, drained2
- Tin of chopped tomatoes400 g
- Onion, diced1
- Garlic cloves, sliced3
- Rosemary1 sprig
- Olive oil3 tbsp
- Wholegrain bread, to serve4 slices
What to do
- Soften the onion in the oil over a low heat for ten minutes, with the rosemary sprig in from the start.
- Add the garlic, cook a minute, then tip in the tomatoes and half a tin of water.
- Simmer for twenty minutes, until the sauce darkens and stops tasting raw.
- Add the beans and warm through for five minutes, crushing a ladleful against the pan to thicken it.
- Pull out the rosemary stalk. Serve over toasted bread with the last of the oil poured over.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Rosemary → sage, or a bay leaf and a strip of lemon peel
Cannellini → butter beans, or chickpeas